- Preparation of ingredients -

Cocoa white off (cocoa butter) 400G

Milk powder 200G

Powdered sugar 400G

Phospholipids moderate amount

- Steps -

< p>1. sugar with a pulverizer into powdered sugar, the finer the better

2. dissolve cocoa butter in hot water, hot water should not be scalding, the melting temperature of cocoa butter should not be more than 60 degrees, preferably between 40-50 degrees, you can also add some butter, together with the melting

3. will be powdered powdered sugar sifted and added to the cocoa butter, stirring, to stir in the clockwise direction, oh! The temperature of the cocoa butter should be controlled at about 40 degrees

4. Add the milk powder, and then stir, so that the milk powder and cocoa butter dissolved together, the chocolate is delicate

5. Add phospholipids, phospholipids, the proportion of 0.5%, a very small amount of oh, phospholipids play a role in emulsification of the chocolate, add phospholipids, stirring, stirring time to be longer!